Slow Smoked Mexican-style Pork Shoulder

By jeknudson

Slow Smoked Mexican-style Pork Shoulder is a melt-in-your-mouth dish that requires nothing but a few spices like ancho chile powder, cumin, and a handful of other spices, and a good smoker to make the best Mexican pork you've ever had!

Ingredients

• 1 tablespoon Brown Sugar
• 1 teaspoon Garlic Powder
• 1 teaspoon onion powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Ground Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Ancho Chile Powder
• 1/2 teaspoon Ground Black Pepper
• 2 pounds Boneless Pork Shoulder

Details

Servings 10

Preparation

Step 1

1. Slash the pork in multiple locations with a knife, especially on the fat cap so it doesn't curl during cooking, and also to allow the marinade to penetrate.
2. In a small bowl, mix together all the other ingredients, and rub into both sides of the pork.
3. Set your smoker to 250F, for 5-6 hours.
4. Cook until internal temperature reaches 195F, remove and cover with foil and let it rest for 10-15 minutes to finish cooking.
5. Shred and use for tacos, eat it plain, or use in a tamale pie recipe.

Oven instructions
1. Wrap in foil after seasoning, and cook it for 4-5 hours until temperature reaches 175F. Remove foil and either bake for another hour until temperature reaches 195F. You may choose to broil toward the end to get a well-browned exterior.